字幕表 動画を再生する 英語字幕をプリント Hello, you lovely people. We're gonna do my classic family lasagne. You're gonna love it. It's simple. It's delicious. Crispy baked topping. You know, beautiful bubbling white sauce. Sweet tomato and meat sauce. Really comforting. Really good value. Great for family use. I've written it with my nutrition team, so it's really nutritious. It's got loads of veggies in. It's going to be great. Every great lasagne starts with a wonderful ragu base. You can get the recipe over on the main Food Tube Channel right now. Hit the box on the screen or follow the link in the description box below. Once you've got your ragu base sorted, we can crack on with my super easy white bechamel sauce. So first up, 150 grams of really nice cheddar. 2 tablespoons of extra virgin olive oil go into a pan. Bay leaves. Just two or three fresh ones, and then I'm gonna use two lovely leeks. Let me show you how to prep these leeks, cos some people get a bit confused by it. Just trim off the sort of corse bits here. We can use that for soups or broths. Just trim off the outside layer, and then you've got the lovely fresh young sort of leek there. Beautiful. And then what I want to do is run my knife down the leeks length and put it into quarters. And then I'm going to go and wash it, because leeks have a tendency of being a little bit muddy. Can be a real pain if you're eating something lovely and there's a little crunch. So that's not good. A little tip: if you're washing it down that way you're gonna push the mud into the root. We don't want that. Always wash it from the root down. And then we get no gritty bits get inbetween all those outer layers. Give it a good old mix around. Even do it in a sink of water. Slice up those leeks about a centimeter. Into the pan there. Leeks become incredible when you slow cook them, okay. So, turn that temperature right down and let these sweat away, with a splash of water. I'll be back in half an hour. So these have had about half an hour on a really gentle heat. The flavours totally, it's not oniony in any way. It's just sweet and gorgeous. So what we gonna do now is just remove those bay leaves. They've done their job, and then we're gonna add two really heaped tablespoons of flour to the pan. In it goes. Give it a little stir up like this and then we're gonna go in with about a litre of milk. And we'll stir that in slowly, slowly. Bring it to the boil. Let it simmer for about 5-10 minutes then we'll blitz it up. So we're here guys. What you can do is leave it chunky if you want like this, or I've rinsed out the same bowl we used earlier and we can just give it a good old blitz. Just to make it smooth, and silky and of course it kinda amplifies that beautiful sweet leek flavour as well. Just a few seconds is all you need. Nice. Add half of that cheese and then half to be sprinkled on top. So it goes nice and crispy. I also wanna season it with half a nutneg. Great. I'm just going to wazz that up one more time. And we are good. So, it's time to assemble our lovely little family lasgne. So, we're going to go meat first. Just under a centimeter thick, and make it nice and even. Then your white sauce, sprawl it all around. Lasagne. Break up these lasagnes here. Makes it easier to cut later on. So we gonna do four layers and just keep repeating. Crack up that pasta. Bit more sauce. Gorgeous. A nice lava pouring of that wonderful sweet leek sauce, and last but not least I'm using a cheddar. This goes into the oven at a hundred eighty degrees Celsius. 350 degrees fahrenheit for about 45 minutes. Let's come back when that's perfect and golden and gorgeous. This is sad for about five minutes. Nice and crispy around the edges. Golden all over. Beautiful. This lasagne recipe can make 8 adult portions. Or for kids just cut it up a bit smaller depending on how they are. Let's go for an adult portion first. See all the layers. If you've got teenagers in the household there 15 16 17 they'll be eating exactly the same pretty much as the adults. Let's just do the little ones. We're going to go for a smaller plate. Okay. And we'll be doing a half portion. I'm gonna serve this with a lovely green salad. That is my classic humble family lasagne. My guys love it. Hope you love it. If you like this video please give us a like, a little thumbs up. There's a thumbs up button somewhere. d-d-d hit it. And go subscribe if you're a parent, or a kid actually. Thank you very much. Bye.